Easy Rice Cooker Mushroom Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 58 minutes

Ingredients

1 cup Jasmine rice (use US measuring, dry cup)

1 1/4 cup chicken broth (or vegetable broth)

250g brown mushrooms, chopped into 1/2 inch pieces

1/4 cup shallot, minced

1 clove garlic, minced

1 tablespoon butter

1 bay leaf

1/2 teaspoon Kosher salt, divided

parsley for garnish (optional)

Directions

Rinse rice in a mesh strainer. Make sure to shake out excess water well.

Add the rice to the pot, along with the chicken broth, garlic, shallot, butter, bay leaf, and 1/4 teaspoon kosher salt.

Add the chopped mushrooms on top and do not stir (let it sit on the top of the rice and broth).

Set rice cooker to cook or start (depending on the cooker functions).

When the rice is done cooking, open the lid and evenly sprinkle the remaining ¼ teaspoon of salt on top of the mushrooms. Let it absorb for 3 minutes, then stir in the mushrooms and fluff the rice.

Nutrition

• Serving Size: 4 cups
• Calories: 223 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 1 mg
• Sodium: 604 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 6 g